Description
Indulge in the deliciousness of a no-bake blueberry custard pie with a nutty crust, creamy vanilla filling, and fresh berry topping. This easy-to-make dessert is perfect for any occasion!
Ingredients
Units
Scale
For the crust
- 1 cup raw almonds
- 1 cup raw walnuts
- 2 cups pitted dates
- 1/4 cup unsweetened shredded coconut
For the filling
- 2/3 cup vegan cane sugar
- 3 tablespoons cornstarch
- 2 cups unsweetened vanilla almond milk
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
For the topping
- 2 tablespoons blueberry (or other berry) jam
- 2 6–oz containers fresh blueberries (about 1 & 1/2 cups)
Instructions
- Prepare the crust: In a food processor, process all the crust ingredients until finely ground. Press the mixture into a greased 9-inch pan with a removable bottom.
- Make the filling: In a pot, combine sugar and cornstarch, then whisk in almond milk. Cook until thickened, remove from heat, and stir in coconut oil and vanilla. Pour into crust and refrigerate.
- Add the topping: Warm jam, spread over the filling, and top with fresh blueberries.
Notes
- This pie can be made a day ahead for convenience.
- A springform pan is recommended for a better crust hold.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 70mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
